Tuesday, December 6, 2011

Chocolate Swirl Icing (Melodie)


Caramel:
1 cup brown sugar                              
8 tsp. corn starch                                    
¾ cup water
1 egg yolk
3 TBS. butter     

White marshmallow frosting:
1 egg white
1/8 cup sugar
½ cup Karo syrup
½ tsp. vanilla

For Swirl:
2 squares Baker’s sweetened chocolate (or ¼ cup melted semi-sweet choc. chips)

Beat egg until white stiff.  Add sugar slowly, and beat well after each addition.  Add Karo syrup.  Beat until stiff.  Add ½ tsp. vanilla.  Melt 2 squares of Baker’s sweetened chocolate.  Put caramel on cake, then put white icing on.  Pour melted chocolate over cake and swirl with fork.        

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